- 4 tablespoons of butter
- 500g mushrooms
- 1 onion
- 3 tablespoons of flour
- 1½ tablespoons of paprika
- 3 cups of vegetable stock
- 3 tablespoons of soy sauce
- 1 cup of milk
- ½ cup of sour cream
- 1 teaspoon of thyme
- 1 tablespoon of lemon juice
- a bunch of parsley
- some salt and pepper
Melt butter in a large pot.
Dice mushrooms, add to pot and cover, stirring occasionally until mushrooms give up their liquid.
Dice the onion, add to pot and cover until onion is cooked. Remove lid and allow most of the liquid to evaporate.
Stir in flour and paprika. Add vegetable stock and soy sauce, stir until smooth.
Add milk, bring to a light boil, then simmer for 10 minutes. Remove from heat and allow the soup to cool slightly.
Mix in the sour cream, thyme, lemon juice, parsley, and salt and pepper to taste.